Pumpkin Seed Brittle With Sea Salt

1. 1

   Butter 2 (15x10x1-inch) baking pans; set aside.

2. 2

   Combine sugar, corn syrup and water in 4-quart heavy saucepan.

3. 3

   Cook over medium heat, stirring occasionally, 8-12 minutes or until sugar is dissolved and mixture comes to a full boil.

4. 4

   Add butter; continue cooking, stirring occasionally, 15-25 minutes or until candy thermometer reaches 280F, or small amount of mixture dropped into ice water forms hard but pliable strand.

5. 5

   Stir in pumpkin seeds; continue cooking, stirring constantly, 10-12 minutes or until candy thermometer reaches 305F or small amount of mixture dropped into ice water forms hard brittle strand.

6. 6

   Remove from heat; stir in baking soda.

7. 7

   Pour mixture immediately into prepared pans; spread evenly to about 1/4-inch thickness.

8. 8

   Cool 5 minutes; sprinkle with sea salt.

9. 9

   Cool completely.

10. 10

    Break into pieces.

11. 11

    Store in container with tight-fitting lid.

* Per serving · 4 servings · Values may vary.